Using the same skillet and oil (leave at least 2 tbsp), over a medium low heat, melt the butter, cook the mushrooms for 3 minutes.

Lower the heat. Add the flour and stir. At this point, the flour will cling to the mushrooms and may become lumpy. Don’t worry, just keep on stirring until the flour browns but not burnt.

Slowly pour the beef broth and keep stirring the sauce until no more lumps. As you stir, the sauce will thicken and become smooth.

Add the minced onion and minced garlic. Stir.

Season with salt and pepper. Bring to a boil while stirring constantly until the sauce thickens and coats the back of the spoon.

You can put the patties back into the skillet and bring to a boil for 2 minutes OR just pour the sauce on top of the patties just before serving.

NOTES

This is the minced onion and minced garlic I used in this recipe. You can buy this in Robinson’s Supermarket, located at Spices Section (Philippines). It’s cheap and has long shelf life, you can also use this in many other dishes.

If you don’t have the items above, you can use 1 small onion instead, saute it with mushrooms. For the minced garlic, you can cook your own ahead of time or you can just leave it out.

For the beef broth, I use half of the Beef Broth cube and dilute it in 500ml hot water. Read carefully the directions on how to make a broth using cubes, each brand may have different amount of water required. Of course, you can use your own beef broth, chicken cube works just fine.